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Creamy Eggnog Cheesecake Cups Recipe

Make indulgent Creamy Eggnog Cheesecake Cups with a buttery crust, creamy filling, and festive nutmeg — perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 6 individual cups
Calories 350 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin or individual baking cups
  • Oven
  • Spatula
  • Measuring cups and spoons

Ingredients
  

For the Cheesecake Filling

  • 16 oz cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 cup eggnog
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground nutmeg

For the Crust

  • 1 cup graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup brown sugar

Optional Garnish

  • 1 cup whipped cream
  • A pinch of nutmeg or cinnamon

Instructions
 

  • Prepare the Crust
    Preheat oven to 350°F (175°C).
    In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until the mixture resembles damp sand.
    Press about 2 tablespoons of the mixture into the bottom of each cup to form a ¼-inch layer.
    Bake for 8 minutes until golden and fragrant. Remove and let cool for 5 minutes.
  • Make the Cheesecake Filling
    In a clean bowl, beat cream cheese until smooth and creamy.
    Slowly add eggnog and vanilla extract, mixing until fully combined.
    Beat in eggs one at a time, then fold in nutmeg. Mix gently to keep batter airy.
  • Assemble & Bake
    Divide the filling evenly among the prepared crusts, filling almost to the top.
    Bake at 325°F (160°C) for 18–20 minutes, until edges are set and centers jiggle slightly.
    Remove from oven, let cool, then refrigerate for at least 2 hours or overnight to fully set.
  • Garnish & Serve
    Top with whipped cream and a light sprinkle of nutmeg or cinnamon before serving.
    Optional: Crushed graham crackers or chocolate shavings add extra visual appeal.